How to adjust the sauce of the steamed fish, and how to adjust the juice poured at the end of the st

Preparation method of steamed fish seasoning sauce:

1. Steamed fish soy sauce, pepper, sugar, oyster sauce appropriate amount, then drop a few drops of white vinegar, stir evenly and pour on the fish, finally pour a little hot oil, the juice is adjusted, pour it on the steamed fish.

2. Precautions for steaming fish: When steaming fish, you must use high heat, and you must boil the water before putting the fish, and put some green onions and ginger on the belly of the fish and the fish when you put it in the pot to steam the fish, so that you can achieve the effect of removing the fish, and when steaming the fish, you must put the fish on the fire, and then steam it for 7 or 8 minutes on high heat, you can turn off the heat and get out of the pot, and the time should not be too long.

Ingredients: 1 fish Accessories: green onion, ginger, steamed fish soy sauce, salt, oil.

1. Clean the fish, salt the inside and outside, and put ginger slices on top.

2. Steam in a hot pot for about 10 minutes (time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or replace it with a new plate).

4. Sprinkle the fish with chopped green onions and ginger.

5Heat the oil in a separate wok, pour it over the fish, and pour in an appropriate amount of steamed fish soy sauce.

1 osmanthus fish (about 750 grams), 3 slices of cooked ham (25 grams). 6 slices of cooked bamboo shoots (60 grams), 3 large shiitake mushrooms, grams of refined salt, grams of monosodium glutamate, 25 grams of Shao wine, 10 grams of cooked chicken fat, 1 gram of ginger slices, and 1 green onion knot.

1. Wash the cinnamon fish and lay it flat on a cutting board.

2. Cut it from head to tail with a knife, and then cut it every 25 cm diagonal slice on the back of the fish, and the knife is deep to the bone.

3. Take a large waist plate.

4Put in the cinnamon fish, add Shao wine, ginger slices, green onions, cooked ham slices, and steam for 15 minutes.

5. After the cage is released, remove the green onion knots, ginger slices, and decant the original juice into a small bowl.

6. Blanch the shiitake mushrooms and bamboo shoot slices in boiling water, put 3 bamboo shoots on each side of the fish body, separate the ham slices from the bamboo shoot slices, and cover the shiitake mushrooms on the bamboo shoot slices.

7Pour the original juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken to boil, and pour it on the fish.

Ingredients: 750 grams of grass carp.

Excipients: pork (fat) 50 grams of sausages 50 grams of shiitake mushrooms (fresh) 10 grams.

Seasoning: 2 grams of ginger, 10 grams of coriander, 5 grams of salt, 3 grams of chicken essence, 20 grams of shallots, 1 gram of pepper, 15 grams of sesame oil, appropriate amount each.

1. First remove the scales of the grass carp, take out the internal organs, wash it with water, and then wipe the inside and outside of the fish body with salt;

2. Cut the sausage, fatty meat and shiitake mushrooms evenly into shreds and set aside;

3Put the green onion strips horizontally on the waist plate, then put the fish on top, put the ginger slices on the fish, steam in a basket for about 90 minutes until cooked and take out;

4. Remove the ginger and green onion strips, drain the original juice and set aside;

5. Pour oil into a pot over medium heat, first pour the cooked oil on the fish body, then put down the sausage, fatty meat, and shredded mushrooms and stir-fry, add the original juice, adjust the taste, and thicken and pour it on the fish;

6. Then pour sesame oil, sprinkle with pepper and clean coriander and put it on the tail of the fish.

1 fish (300-400 grams), 1 green onion, 3 slices of ginger. Seasoning: 75 grams of cooking wine, 50 grams of light soy sauce, 15 grams of white pepper, 15 grams of salt, 15 grams of sugar, 50 grams of oil, a little coriander.

1. Scrape off the scales, remove the internal organs, wash them, dry them, and use a knife to cut them 3 degrees on both sides of the fish.

2Take half of the green onion, everything is two, knock it, and cut the remaining half into cubes.

3Put the two green onions on a heat-resistant container and set aside the ginger slices. Then, place the fish on top of it. Add 2 tablespoons of water to the fish with the seasonings, cover with a heatproof lid (or cover with plastic wrap).

Ingredients: 1 sea bass, 15 grams of seasoning soy sauce, 10 grams of rice vinegar, 10 grams of cooking wine, 20 grams of sugar, 10 grams of minced green onion and ginger, two cloves of garlic cut into small slices, 10 grams of monosodium glutamate, 10 grams of wet starch, 10 grams of pickled chili

1. Remove the internal organs and scales of the sea bass, clean it, cut a few slices obliquely on the body, cut the green onion into chopped green onions and shredded green onions, and slice the ginger.

2. Mix the cooking wine and salt and evenly spread it on the fish, put some ginger slices and chopped green onions at the bottom of the plate, then put the fish, and put chopped green onions and ginger slices on the fish.

3. Boil water in a pot, add the fish and steam for 8 to 10 minutes, turn off the heat and steam for another three to five minutes.

4. Pick out the green onion and ginger from the steamed fish plate and discard it, pour out the excess soup on the plate, and sprinkle the shredded green onion on the fish. Heat oil in a pan and pour over the fish.

5. Pour the steamed fish seasoning into the pot, add a little less water to boil and pour it on the fish.

6. Remove from the pot and arrange on the plate.

You're talking about seafood juice.

In the simplest way, it is.

I bought the "Flavor and Umami" soy sauce and mixed it with some broth.

Just adjust the taste.

But the taste has been greatly reduced.

Professionally, it is.

According to the ratio of making 10 catties of seafood sauce.

2 kg of celery (celery waste can also be used).

Add 1 onion.

2 red rappets.

1 pound of green onion and 2 taels of ginger.

Half a pound of coriander. Cut together into small pieces.

Add 8 pounds of water and boil for half an hour.

Wait until it is completely flavorful.

Do not remove the above residues.

Pour in a bottle of light soy sauce.

Half a bottle of "Flavor and Umami" soy sauce.

2 taels of fish sauce. Adjust the taste.

You can put some chicken essence and salt.

If it's light in color.

You can put some dark soy sauce to add color.

When you use it. Hot under cold.

Pour over the steamed fish.

Sprinkle with shredded green onions. Ginger shreds, green and red peppers.

Just take 8 percent of the hot oil and wash it down.

Suitable for eating common fish and steaming time is.

Gui fish for 8 minutes.

Luyu 10 minutes.

Grass carp (Anhui fish) for 8 minutes.

Wuchang fish 7 minutes.

Crucian carp for 7 minutes.

Expedited fish for 8 minutes.

Flounder 6 minutes.

Yongyu (white lotus) 8 minutes.

This way of eating carp is not recommended.

The steaming time should be accurate.

The fish gets old for a long time.

If it's short, it's not cooked.

will affect the taste!

Ingredients: 1 black fish.

Ginger 5 slices. Half a shallot.

4 cloves of garlic. 2 tablespoons cooking wine.

Salt a pinch of salt. 2 tablespoons of oyster sauce.

5 tablespoons steamed fish soy sauce.

1 tablespoon sugar.

2 peppers.

4 spicy millets.

3 sprigs of coriander.

Cooking oil to taste.

The practice of steaming fish with sauce.

Blackfish must be bought fresh, (I bought it from sea fishing alive) the abdomen position is cut, cleaned, dried and set aside.

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3 slices of ginger, a little shallot, add cooking wine to catch the juice, then evenly spread on the fish and the back of the fish (gently massage the fish), add a little salt and marinate for 15 minutes.

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Spread the ginger slices and green onions of the marinated fish on the steaming plate, and then stack the fish face down on the plate.

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After the steamer boils water, put in the marinated fish, steam it over medium-high heat for 10 to 15 minutes, (adjust the steaming time according to the size of the fish and the thickness of the flesh), the fish turns white, which means that it is cooked.

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While steaming the fish, mix the sauce.

Add oyster sauce, steamed fish soy sauce, sugar, chopped green onion, minced garlic, shredded ginger or minced ginger (if you don't like it), Hangzhou pepper rings and millet spicy rings, and mix well with coriander (minced coriander).

Mix the sauce and heat a little oil when the fish is about to be steamed. After the fish is steamed, pour in the sauce, and finally pour in the hot oil, and all the aromas are stimulated with a bang.

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Tips: Fish is not limited to blackfish, but also freshwater fish such as grass carp, carp, silver carp, etc. You can also use large yellow croaker, sea bass, and fish with firm flesh are more suitable.

The amount of oyster sauce and steamed fish soy sauce should be adjusted according to your own taste and the size of the fish.

You can mix it with light soy sauce, cold boiled water, sugar, and you can also use a special steamed fish and black bean sauce, as detailed below

Ingredients: 1 tail of fish (about 1 catty and 2 taels), a little cooking wine, an appropriate amount of shredded ginger, a few green onions, a little shredded red pepper, 30 grams of light soy sauce, 20 grams of cool white boiling, 1 gram of white sugar.

Step 1: A sea bass. Top with shredded ginger. Boil a pot of water, put the fish on high heat and steam for 7 minutes after the water boils, turn off the heat when the time is up, do not open the lid, and steam for 5 minutes.

2. Shredded green onion and red pepper.

3. Steamed fish soy sauce: 30 grams of light soy sauce, 20 pieces of cold boiled water, 1 to 2 grams of sugar melt in a bowl. It tastes similar to the steamed fish soy sauce in the restaurant.

4. After the fish is steamed, pour out the water on the plate, remove the chopsticks, pour the steamed fish soy sauce prepared in step 5, and spread the shredded green onion and red pepper.

5. Heat an appropriate amount of corn oil or other tasteless cooking oil and pour it on top of the fish.

Steamed Fish Sauce Recipe:

500 grams of water, 250 grams of light soy sauce, 120 grams of dark soy sauce, 80 grams of monosodium glutamate, 20 grams of sugar.

Mix the above ingredients well and bring to a boil.